Archive for the ‘Blog’ Category

In 1990, Torrefazione was synonymous with really good coffee in Seattle.

In particular, it was the old Perugia blend that was the biggie. I used to love that coffee. Smooth and sweet on the front end, a snap on the back end with a great finish and after taste.

Perugia was not only really good coffee, it was excellent.

When I first moved to Seattle in 1990, I had not yet acquired a taste for a good doppio. That development was still a couple of years out and when I opened my espresso bar, I chose to use Torrefazione Italia, Perugia blend as my house espresso blend. Although I had not learned the palate nuances in espresso at that point in time, I loved Perugia every time I drank it.

Only there was a problem…

Torrefazione Italia was the ultimate coffee snob as far as wholesale coffee went. At least that was what it seemed like from my perspective and in my personal experience as a retail operator in the espresso business.Torrefazione had become the only game in town and they knew it – in terms of quality – and the company itself had developed an attitude towards newcomers in the business.

The specialty coffee business in 1990 was a very political WHO KNOWS WHO “micro-niche” that was hugely profitable and successful. And in retrospect, Seattle itself was that way when it came to outsiders. Second and third generation money was acceptable – not broke newbie entrepreneurs with lots of drive and creativity and no contacts.

When I took over an existing shop that had been run into the ground by an incompetent operator, it was hard to get a return call from Torrefazione – much less a visit from a sales rep. So after numerous attempts to place an order and speak with a rep, I finally gave up and called SBC.

As I have matured and live in a completely different business environment than the one that existed in Seattle, I have often wondered if I would have developed a personal friendship with Umberto Bizzari – the founder and original roaster of Torrefazione Italia – given the opportunity.

I think so because of my passion for coffee and ultimately a very defined and developed palate. It occurs to me occasionally (when I ponder the past) that Umberto would have appreciated my understanding and love of coffee and would have mentored me because of it – in some capacity. He also would have grown to know how much I admired his expertise as a coffee man and roaster.

The specialty coffee world in Seattle subsequently shrank, contorted, shifted, expanded and was in an overall state of flux for a number of years while I played coffee there. Starbucks emerged as a marketing powerhouse who tipped the odds in the coffee card game.

After Umberto quit roasting for Torrefazione, the coffee was never the same. It must have been difficult for him – on some level – to watch his brand and quality deteriorate. It certainly was for me.

In the mid 80’s Umberto Bizzari and Jim Stewart (the founder of SBC – formerly Stewart Bros coffee) formed a mini Puget Sound coffee conglomerate and later made a bunch of money and spun off various labels to P and G for the retail grocery distribution business and ultimately sold the Torrefazione label to Starbucks.

In the chain of events that followed, Unberto’s son Emanuele Bizarri started his own espresso business Cafe Umbria – with the anchor store in the very same location as his father’s original Torrefazione location.

Fondly and with respect, I will always remember and savor (in my mind) the wonderful flavors of the original Perugia and Torrfazione Italia.

In 1990, Torrefazione was synonymous with really good coffee in Seattle.

In particular, it was the old Perugia blend that was the biggie. I used to love that coffee. Smooth and sweet on the front end, a snap on the back end with a great finish and after taste.

Perugia was not only really good coffee, it was excellent.

When I first moved to Seattle in 1990, I had not yet acquired a taste for a good doppio. That development was still a couple of years out and when I opened my espresso bar, I chose to use Torrefazione Italia, Perugia blend as my house espresso blend. Although I had not learned the palate nuances in espresso at that point in time, I loved Perugia every time I drank it.

Only there was a problem…

Torrefazione Italia was the ultimate coffee snob as far as wholesale coffee went. At least that was what it seemed like from my perspective and in my personal experience as a retail operator in the espresso business.Torrefazione had become the only game in town and they knew it – in terms of quality – and the company itself had developed an attitude towards newcomers in the business.

The specialty coffee business in 1990 was a very political WHO KNOWS WHO “micro-niche” that was hugely profitable and successful. And in retrospect, Seattle itself was that way when it came to outsiders. Second and third generation money was acceptable – not broke newbie entrepreneurs with lots of drive and creativity and no contacts.

When I took over an existing shop that had been run into the ground by an incompetent operator, it was hard to get a return call from Torrefazione – much less a visit from a sales rep. So after numerous attempts to place an order and speak with a rep, I finally gave up and called SBC.

As I have matured and live in a completely different business environment than the one that existed in Seattle, I have often wondered if I would have developed a personal friendship with Umberto Bizzari – the founder and original roaster of Torrefazione Italia – given the opportunity.

I think so because of my passion for coffee and ultimately a very defined and developed palate. It occurs to me occasionally (when I ponder the past) that Umberto would have appreciated my understanding and love of coffee and would have mentored me because of it – in some capacity. He also would have grown to know how much I admired his expertise as a coffee man and roaster.

The specialty coffee world in Seattle subsequently shrank, contorted, shifted, expanded and was in an overall state of flux for a number of years while I played coffee there. Starbucks emerged as a marketing powerhouse who tipped the odds in the coffee card game.

After Umberto quit roasting for Torrefazione, the coffee was never the same. It must have been difficult for him – on some level – to watch his brand and quality deteriorate. It certainly was for me.

In the mid 80’s Umberto Bizzari and Jim Stewart (the founder of SBC – formerly Stewart Bros coffee) formed a mini Puget Sound coffee conglomerate and later made a bunch of money and spun off various labels to P and G for the retail grocery distribution business and ultimately sold the Torrefazione label to Starbucks.

In the chain of events that followed, Unberto’s son Emanuele Bizarri started his own espresso business Cafe Umbria – with the anchor store in the very same location as his father’s original Torrefazione location.

Fondly and with respect, I will always remember and savor (in my mind) the wonderful flavors of the original Perugia and Torrfazione Italia.

Really Good Coffee at Lelu’s Coffee Lounge in Siesta Key Florida…

After a good workout – some qigong and Tibetan Rites, a 3 mile walk and a swim at Siesta Key, we love to go to Lelu’s – a cyber cafe in Siesta Village – and grab an awesome cinnamon roll and a cup of French roast Java. In a former life, I sold a bakery line commercially to the foodservice industry for about 5 years. During that time I prepped, proofed and baked thousands of cinnamon rolls.Lelu’s cinnamon rolls are tender and delicious and the cream cheese icing has great flavor but is not excessively sweet, like many.And without a doubt, Lelu’s are the best we’ve had in many years…The coffee is always really good and Lelu’s has a pleasant, beachy ambiance. The decor is comfortable and welcoming and the staff is upbeat and glad you’re there. It is an ecclectic mix – a cross between Jimmy Buffet, American Graffiti and the laissez-faire lifestyle of a well established beach community. If you’re not familiar with the beach lifestyle it’s almost tribal in it’s own way.The slogan under the Lelu’s Coffee Lounge sign is:

“Caffeine and Cocktails.”and on the outside of the building the sign reads:“Sleep Later – Drink Coffee Now.”

There’s always some awesome music playing in the background with comfortable couches to lounge in if you prefer. There is free WIFI with tables inside or out on the patio/deck (in front) if you’re in the people watching mood and the sun isn’t too hot yet.Lelu’s is part of the Siesta Key Village culture and it’s great place to grab a cup of really good coffee and catch up on your email.When you come to the west coast of Florida, visit this place. You’ll like it.

Really Good Coffee at Lelu’s Coffee Lounge in Siesta Key Florida…

After a good workout – some qigong and Tibetan Rites, a 3 mile walk and a swim at Siesta Key, we love to go to Lelu’s – a cyber cafe in Siesta Village – and grab an awesome cinnamon roll and a cup of French roast Java. In a former life, I sold a bakery line commercially to the foodservice industry for about 5 years. During that time I prepped, proofed and baked thousands of cinnamon rolls.Lelu’s cinnamon rolls are tender and delicious and the cream cheese icing has great flavor but is not excessively sweet, like many.And without a doubt, Lelu’s are the best we’ve had in many years…The coffee is always really good and Lelu’s has a pleasant, beachy ambiance. The decor is comfortable and welcoming and the staff is upbeat and glad you’re there. It is an ecclectic mix – a cross between Jimmy Buffet, American Graffiti and the laissez-faire lifestyle of a well established beach community. If you’re not familiar with the beach lifestyle it’s almost tribal in it’s own way.The slogan under the Lelu’s Coffee Lounge sign is:

“Caffeine and Cocktails.”and on the outside of the building the sign reads:“Sleep Later – Drink Coffee Now.”

There’s always some awesome music playing in the background with comfortable couches to lounge in if you prefer. There is free WIFI with tables inside or out on the patio/deck (in front) if you’re in the people watching mood and the sun isn’t too hot yet.Lelu’s is part of the Siesta Key Village culture and it’s great place to grab a cup of really good coffee and catch up on your email.When you come to the west coast of Florida, visit this place. You’ll like it.

Internet, food, friends, and of course, lots of conversation for the homesick art students at the Ringling School of Art which is right across the street. Late hours, large round tables that you can pile books on, and great coffee for the college crowd palate. Perfect.

Big E aka Eric – is like the Godfather of the neighborhood in the nicest of ways because he makes sure the students eat egg sandwiches and milk often enough that he knows they are getting their nutrition while in his care. Eric would never let a student starve. It just isn’t in him and everyone loves the guy. Eric carries a great selection of homemade sandwiches, soup, pizza, and other healthy food made fresh for starving students. It’s much better than Micky D’s.

A good selection of gourmet coffee and tea provides something for every palate. Cold drinks and milk are very popular along with hot pie a la mode. No smoking and no drinking permitted on the premises. Eric and staff run a clean shop and we would never have spent so much time there if that were not true.

Big E’s Can Use Some More Used PC’s…

WIFI is available. Bring your laptop and your appetite. Big E’s only has two personal computers available to use in his unique cyber cafe and Eric does not charge for the use. That is a rarity! If you know anyone with a better than average and relatively new computer to donate; I am sure he would be glad to have it. Students are always waiting to get on and check email from home, do research, or see what’s going on for the weekend. Many students have laptops but actually lots don’t have them and the computers are always in demand.

Wouldn’t it be great to see a flurry of donations from someone who really understands how crucial it is and how much it would help to have a few more? I remember how good it felt to get out of a dorm to work sometimes.

There is lots of parking at Big E’s and the lot in back is large and safe. Actually, the entire area is safe and there are kids walking back and forth constantly. Food takeout is a frequent demand…what are they feeding those poor kinds across the street?? They are always hungry when they come in. Last summer Eric started making his own pizza’s with a little help from the students who surely all want to be coffeehouse entrepreneurs when they finish art school and deck their own walls! Naturally, the walls at Big E’s are covered in art renderings of all kinds. More than anything else, Big E’s is about comfort and camaraderie.

Last summer, on Sundays, Michael and Alexandra did a morning meditation for the students and some of them actually got up and came out every Sunday. True, that all they had to do was walk across the street but they did. They got up and came. We really enjoyed leading the meditation, and it gave purpose to our coffee hour on Sunday mornings. Eric is off on Sunday but his staff of young art students were helpful and interested in knowing more about how to meditate. We described it as ignoring the mind chatter and listening for God. It is a worthwhile reason to get up on Sundays. Even some of the local adults came to meditate with us.

Big E’s was Eric’s dream when he came to Sarasota from a corporate layoff in Michigan or Ohio, I forget which, but he found a purpose and a family of students who really appreciate the comfort and ambiance of Big E’s, their home away from home.

Large umbrellas and tables are in front of the store and you can almost always see a collection of bikes chained up while the owners get their fix on some hot caffeine to boost the mind between classes. It is a healthy, clean place where students can really relax and be themselves. Parents can even send money to bank a tab for food when their students are broke. The place is clean and the crowd is intelligent. Students exchange info about local house-shares and rentals, yoga classes, music, art-art-art, and love. There is a lot of creativity happening at Big E’s and the laughs relax everyone. It is exactly the kind of place I’d like my daughter to hang at while going to school away from home. We appreciate the way Eric looks out for everyone.

Stop in an grab a hot cup of French Roast or Colombian and check it out.

Internet, food, friends, and of course, lots of conversation for the homesick art students at the Ringling School of Art which is right across the street. Late hours, large round tables that you can pile books on, and great coffee for the college crowd palate. Perfect.

Big E aka Eric – is like the Godfather of the neighborhood in the nicest of ways because he makes sure the students eat egg sandwiches and milk often enough that he knows they are getting their nutrition while in his care. Eric would never let a student starve. It just isn’t in him and everyone loves the guy. Eric carries a great selection of homemade sandwiches, soup, pizza, and other healthy food made fresh for starving students. It’s much better than Micky D’s.

A good selection of gourmet coffee and tea provides something for every palate. Cold drinks and milk are very popular along with hot pie a la mode. No smoking and no drinking permitted on the premises. Eric and staff run a clean shop and we would never have spent so much time there if that were not true.

Big E’s Can Use Some More Used PC’s…

WIFI is available. Bring your laptop and your appetite. Big E’s only has two personal computers available to use in his unique cyber cafe and Eric does not charge for the use. That is a rarity! If you know anyone with a better than average and relatively new computer to donate; I am sure he would be glad to have it. Students are always waiting to get on and check email from home, do research, or see what’s going on for the weekend. Many students have laptops but actually lots don’t have them and the computers are always in demand.

Wouldn’t it be great to see a flurry of donations from someone who really understands how crucial it is and how much it would help to have a few more? I remember how good it felt to get out of a dorm to work sometimes.

There is lots of parking at Big E’s and the lot in back is large and safe. Actually, the entire area is safe and there are kids walking back and forth constantly. Food takeout is a frequent demand…what are they feeding those poor kinds across the street?? They are always hungry when they come in. Last summer Eric started making his own pizza’s with a little help from the students who surely all want to be coffeehouse entrepreneurs when they finish art school and deck their own walls! Naturally, the walls at Big E’s are covered in art renderings of all kinds. More than anything else, Big E’s is about comfort and camaraderie.

Last summer, on Sundays, Michael and Alexandra did a morning meditation for the students and some of them actually got up and came out every Sunday. True, that all they had to do was walk across the street but they did. They got up and came. We really enjoyed leading the meditation, and it gave purpose to our coffee hour on Sunday mornings. Eric is off on Sunday but his staff of young art students were helpful and interested in knowing more about how to meditate. We described it as ignoring the mind chatter and listening for God. It is a worthwhile reason to get up on Sundays. Even some of the local adults came to meditate with us.

Big E’s was Eric’s dream when he came to Sarasota from a corporate layoff in Michigan or Ohio, I forget which, but he found a purpose and a family of students who really appreciate the comfort and ambiance of Big E’s, their home away from home.

Large umbrellas and tables are in front of the store and you can almost always see a collection of bikes chained up while the owners get their fix on some hot caffeine to boost the mind between classes. It is a healthy, clean place where students can really relax and be themselves. Parents can even send money to bank a tab for food when their students are broke. The place is clean and the crowd is intelligent. Students exchange info about local house-shares and rentals, yoga classes, music, art-art-art, and love. There is a lot of creativity happening at Big E’s and the laughs relax everyone. It is exactly the kind of place I’d like my daughter to hang at while going to school away from home. We appreciate the way Eric looks out for everyone.

Stop in an grab a hot cup of French Roast or Colombian and check it out.

Who would have thought – really good coffee in Scranton? Go figure….Northern Light Espresso is awesome.My wife – Alexandra – my closest and most diligent coffee apprentice – found Northern Light and took me there last weekend. She gets the prize this week.A blue ribbon…Here’s a view from the loft – looking down on Mandy Doria – a barista at Northern Light Espresso.If the ‘coffee snobs’ I know were going to talk about places to get really good coffee, more than likely they wouldn’t talk about Scranton, Pennsylvania.But they would be wrong – and I know this because that was my impression too – and I stand corrected.By the way, when I use the term coffee snobs, I am using poetic license – kind of tongue in cheek. If you’re not familiar with real coffee snobs this is my definition:

A “real” coffee snob has a palate that is more developed than the average coffee drinker. In spite of a more complete understanding and more experience, they do not belittle people who have less coffee knowledge. They just move on quietly to a better cup elsewhere, without saying anything about it. An intolerant or unkind coffee snob is not a true coffee snob. People like that are just wanna-be coffee snobs.

Here’s a picture of Alexandra – upstairs at Northern Light.First, the ambiance…The place has an eclectic sense to it – kind of reminiscent of a campus coffee house in Berkeley in the 60’s. But it also has a modern flare with a well designed use of space, light and color. Nice coffee house. If you want to tuck away quietly upstairs with your laptop or watch unnoticed from above you can.The staff…is young but well schooled in the art of espresso. They are attentive first and foremost to quality not speed – and they are meticulous in the preparation with an unusual mechanical set up.Here’s a picture of Alexandra and Mandy.Positioned in front of the Mazzer grinder – on the counter – is a circular machined piece of white plastic.There is some type of a locating pin recessed in the counter to keep this plastic from moving. Here’s a picture of me and Mandy.It’s function is to hold the portafilter while the barista tamps the freshly ground espresso prior to extraction. I like the concept because it stabalizes the portafilter to get a really consistent and even tamp without requiring a lot of strength or force. My guess is that it also provides for consistency in the extraction. Cool idea I haven’t seen before.Whomever thought that one up really knew what they were doing.The counter is designed for flow and easy positioning for the staff. The espresso machine is a Mirage 2 Group Semi-automatic. To quote www.visionsespresso.com:

The absence of group-solenoids, pump and most electronic controls makes this a very reliable and easy to service espresso machine.

I was a Visions customer for several years and they have been in the espresso machine game for a long time. This is further evidence to me that the owner who set up the Northern Light coffee bar really knew what they were doing. The key here is not high volume – more like medium volume with a high quality focus.

The coffee…

Yummo.Northern Light gets their coffee from Gimme Coffee in Ithaca, NY and they use the Levitation Blend. I don’t know Gimme Coffee, but they are awesome roasters. Here is a description of their blend from their packaging and Alexandra (who says – “her favorite”):

deep cherry aroma

fully developed ripest cherry taste

buttery smooth body

sweet tobacco aftertaste

To me, the flavor is rich, sweet and complex – with a delightful and lingering aftertaste.The Extraction…The standard extraction is a a “triple ristretto”. The grind is calibrated to pull a 36 second shot.This a full bodied medium dark roast, similar to a “full city roast” in Seattle.Personally, I am not a latte drinker – I prefer doppios. However, I have to say that the dark extraction and the rich, deep blend is absolutely perfectly fomulated and extracted for lattes. I think that is one of the finest lattes I have ever tasted.And I have had a few over forty years.I loved the straight espresso too. Very thick and full of body. Excellent actually.If I were working the bar – at Northern Light – I would modify the grind for straight espresso so that it poured about 25 seconds – a bit lighter, to tweak the tastebuds a bit more for my own taste preference.But in all fairness, this espresso shop is a quality operation and they produce a quality product.If you ever get to Scranton, you have to stop and have a latte. And if you do, tell them we sent you.See you next time.

Who would have thought – really good coffee in Scranton? Go figure….Northern Light Espresso is awesome.My wife – Alexandra – my closest and most diligent coffee apprentice – found Northern Light and took me there last weekend. She gets the prize this week.A blue ribbon…Here’s a view from the loft – looking down on Mandy Doria – a barista at Northern Light Espresso.If the ‘coffee snobs’ I know were going to talk about places to get really good coffee, more than likely they wouldn’t talk about Scranton, Pennsylvania.But they would be wrong – and I know this because that was my impression too – and I stand corrected.By the way, when I use the term coffee snobs, I am using poetic license – kind of tongue in cheek. If you’re not familiar with real coffee snobs this is my definition:

A “real” coffee snob has a palate that is more developed than the average coffee drinker. In spite of a more complete understanding and more experience, they do not belittle people who have less coffee knowledge. They just move on quietly to a better cup elsewhere, without saying anything about it. An intolerant or unkind coffee snob is not a true coffee snob. People like that are just wanna-be coffee snobs.

Here’s a picture of Alexandra – upstairs at Northern Light.First, the ambiance…The place has an eclectic sense to it – kind of reminiscent of a campus coffee house in Berkeley in the 60’s. But it also has a modern flare with a well designed use of space, light and color. Nice coffee house. If you want to tuck away quietly upstairs with your laptop or watch unnoticed from above you can.The staff…is young but well schooled in the art of espresso. They are attentive first and foremost to quality not speed – and they are meticulous in the preparation with an unusual mechanical set up.Here’s a picture of Alexandra and Mandy.Positioned in front of the Mazzer grinder – on the counter – is a circular machined piece of white plastic.There is some type of a locating pin recessed in the counter to keep this plastic from moving. Here’s a picture of me and Mandy.It’s function is to hold the portafilter while the barista tamps the freshly ground espresso prior to extraction. I like the concept because it stabalizes the portafilter to get a really consistent and even tamp without requiring a lot of strength or force. My guess is that it also provides for consistency in the extraction. Cool idea I haven’t seen before.Whomever thought that one up really knew what they were doing.The counter is designed for flow and easy positioning for the staff. The espresso machine is a Mirage 2 Group Semi-automatic. To quote www.visionsespresso.com:

The absence of group-solenoids, pump and most electronic controls makes this a very reliable and easy to service espresso machine.

I was a Visions customer for several years and they have been in the espresso machine game for a long time. This is further evidence to me that the owner who set up the Northern Light coffee bar really knew what they were doing. The key here is not high volume – more like medium volume with a high quality focus.

The coffee…

Yummo.Northern Light gets their coffee from Gimme Coffee in Ithaca, NY and they use the Levitation Blend. I don’t know Gimme Coffee, but they are awesome roasters. Here is a description of their blend from their packaging and Alexandra (who says – “her favorite”):

deep cherry aroma

fully developed ripest cherry taste

buttery smooth body

sweet tobacco aftertaste

To me, the flavor is rich, sweet and complex – with a delightful and lingering aftertaste.The Extraction…The standard extraction is a a “triple ristretto”. The grind is calibrated to pull a 36 second shot.This a full bodied medium dark roast, similar to a “full city roast” in Seattle.Personally, I am not a latte drinker – I prefer doppios. However, I have to say that the dark extraction and the rich, deep blend is absolutely perfectly fomulated and extracted for lattes. I think that is one of the finest lattes I have ever tasted.And I have had a few over forty years.I loved the straight espresso too. Very thick and full of body. Excellent actually.If I were working the bar – at Northern Light – I would modify the grind for straight espresso so that it poured about 25 seconds – a bit lighter, to tweak the tastebuds a bit more for my own taste preference.But in all fairness, this espresso shop is a quality operation and they produce a quality product.If you ever get to Scranton, you have to stop and have a latte. And if you do, tell them we sent you.See you next time.

Where Do You Go For Really Good Coffee…

I came across a blog today that I thought was cool – written by a guy raised in Southern California.

He’s asking people where they get really good coffee in Japan…Where Do You Go For Your Cup Of Jo? (Sorry had to remove this link – original reference blog no longer exists)Moreover, having lived in the Pacific Northwest in the US for 8 years before coming to Japan, I’ve become a bit of a coffee snob so I figured, before coming here, that I’d have to learn to live without really good coffee. …

Being raised in northern California, having my first cup of Peets at age 14, then living 9 years in Montana and 15 in Seattle (where I got in to the business of really good coffee); thought there might be some similarities in our appreciation of coffee.

Kinda weird seeing a picture of a great bigStarbucks in Japanthat he describes as possibly the busiest Starbucks location in the world.

And here’s a site that provides all the supplies, instructions and table top equipment needed for roasting small batches of your own really good coffee…

Nice idea. This is a neat site. I’m kind of spoiled by the rich flavor of dark roast Melita drip or pungently luscious freshly extracted doppios. Personally I prefer the complexity and flavor profiles of drum roasted blends in small batches.And one of the thing I really like about home roasted coffee is how fresh it is.And this blog shows a map and the picture of a storefront of The Coffee Plant to get really good coffee…

If you have other suggestions – for great coffee haunts in your town, let us know and we’ll stop in and check them out when we’re in your neck of the woods.That’s it for today.Where Do You Go for Really Good Coffee?

Where Do You Go For Really Good Coffee…

I came across a blog today that I thought was cool – written by a guy raised in Southern California.

He’s asking people where they get really good coffee in Japan…Where Do You Go For Your Cup Of Jo? (Sorry had to remove this link – original reference blog no longer exists)Moreover, having lived in the Pacific Northwest in the US for 8 years before coming to Japan, I’ve become a bit of a coffee snob so I figured, before coming here, that I’d have to learn to live without really good coffee. …

Being raised in northern California, having my first cup of Peets at age 14, then living 9 years in Montana and 15 in Seattle (where I got in to the business of really good coffee); thought there might be some similarities in our appreciation of coffee.

Kinda weird seeing a picture of a great bigStarbucks in Japanthat he describes as possibly the busiest Starbucks location in the world.

And here’s a site that provides all the supplies, instructions and table top equipment needed for roasting small batches of your own really good coffee…

Nice idea. This is a neat site. I’m kind of spoiled by the rich flavor of dark roast Melita drip or pungently luscious freshly extracted doppios. Personally I prefer the complexity and flavor profiles of drum roasted blends in small batches.And one of the thing I really like about home roasted coffee is how fresh it is.And this blog shows a map and the picture of a storefront of The Coffee Plant to get really good coffee…

If you have other suggestions – for great coffee haunts in your town, let us know and we’ll stop in and check them out when we’re in your neck of the woods.That’s it for today.Where Do You Go for Really Good Coffee?